The Island’s Bounty: Eat BVI Local!

When most people hear the name BVI, they immediately think “Yachting Capital of the World.” Yet, with Anegada lobster, local conch, fresh papaya, mango, and passion fruit galore, the British Virgin Islands are beginning to define themselves as far more than sunshine and placid waters. In fact, the BVI's are home to some of the best local ingredients and recipes in all of the Caribbean.

Most of the fertile land in the islands is found on hill slopes at higher elevations as well as in the valleys. With a rotational method of cultivation, local farmers alternate from food crops to pasture, peddling their harvest directly to the consumer or to local markets scattered throughout the islands.

What does this mean for you?

It means no freezing or transporting of goods for 2,500 miles or more. Instead, shoppers are treated to wonderful and unusual varieties that they’ll never find in supermarkets back home. Best of all, these hometown goodies can be sampled at the height of their freshness, usually within twenty-four hours of being harvested.

The Minister of Natural Resources and Labor in the BVI's, encourages locals and visitors alike to focus on produce from BVI farmers and purveyors. While the territory is partly dependent on imported food to satisfy the varied palates of tourists, the real fl air of the islands is found when venturing inward to discover fragrant tropical gardens and exotic fruits on the hillsides. 

The islands are finally receiving recognition for their agriculture as a result of recent honors awarded to the BVI National Culinary Team, masters of cooking with only the freshest of local ingredients. Headed by Wilford “Willo” Stoutt, executive chef at Peter Island, the culinary team demonstrated many varieties of local recipes to over two thousand hoteliers from thirty-two Caribbean countries at a recent competition.

Many visitors are discovering that produce that is locally grown by small farmers not only tastes better, but is also more nutritious and less likely to be contaminated by pesticides than imported products. Local fruit and produce, with more vitamins and minerals, have an extra zip and are tastier, as evidenced by the number of BVI restaurants now supporting local farmers and using ingredients indigenous to the islands on their menus.

The demand is there, and it’s no wonder. 

Take a step outside, or take a hike through the Sage Mountain National Park on Tortola. What do you see? There is fruit wherever you look. Mangoes, breadfruit, and coconuts are just the beginning. Many tropical trees, such as the mango tree, are cultivated for their large, oval, smooth-skinned fruit that has a juicy aromatic pulp. Island fare such as this can be found in everything from salads to desserts, and just about everything in between. Locals find the sweet and sour tang of mango chutneys to be the perfect complement to a roti—an East Indian crepe-like wrap filled with meat or vegetables and available at restaurants throughout the islands. Similarly, with melon-sized breadfruit abounding throughout the BVI's, it should come as no surprise that such natural treats pop up in almost every “down home” recipe. Used most often in savory and sweet dishes, breadfruit can be served undercooked and grated in a skillet as hash browns, mashed with butter and coconut cream like potatoes, or served as a fritter in the style of a French croquette. With ample helpings of fiery jerk recipes, the slightly bland taste of breadfruit provides a nice balance to many island entrees. 

Tropical fruits aside, the BVI's also produce a variety of vegetables due to its hearty soil and climate. Vegetable gardens, like sweet potato fields, are abundant and free of borers found in other countries due to a common trick used among islanders, involving banana stems covered with honey. Crops grown without pesticides create a sustainable agricultural system which is perfect for those who can’t get enough of treats like sweet potato pudding, a popular island recipe. Calling for everything local—from homegrown pumpkins, tannia, and sweet potato to grated coconut, and nutmeg—sweet potato pudding is not to be missed. Dressed up, the sweet potato is also a favorite to chefs at fine dining establishments, who often combine sweet potatoes with seared red snapper or yellowfin tuna caught by local fishermen.

Freshly baked bread is a must for any good meal. In BVI, many locals opt for cassava fl our, cultivated throughout the tropical world as a substitute to wheat and other imported fl our. Cassava preparations can be tedious as pealing, soaking, cutting, pounding, and drying are involved. Yet, one can hardly argue with the sweetness of the end result. Cassava bread, often served by the tray-loads, is perfect for dove pork and is best when used to soak up liqueurs or marinades left over on a plate. 

Any review of the culinary arts of the BVI's would be remiss if it did not mention the plentiful gifts from the sea. From grilled whelk on the topside of a wire rack to the hush puppy quality of conch fritters, the BVI's are blessed with many nautical ingredients. Lobster receives most of the fanfare, generally synonymous with Anegada, and is often served over an open fi re by local chefs. Unlike the frozen dark red lobster with large claws found in many restaurant chains, Caribbean Spiny Lobster is found at relatively shallow depths under coral heads right here in the BVI's. Caught the day it arrives on your plate, local chefs never allow the lobster to die, which would cause the potent enzymes in the digestive tract to decompose the meat. Absolute freshness is a must, and many chefs will even arrange for the fresh lobster to be grilled on your own private beach with locally-made charcoal. 

Cooking in the islands is naturally influenced by its surroundings, thus seafood is prepared in every shape and form. A long-time favorite of islanders is a Caribbean version of gumbo, known fondly as Callaloo. Locals pick only the healthiest of green dasheen leaves (identifiable by a large purple dot) and ripe vegetables to add to the long simmering stew. Often, Caribbean eggplant and okra are added as thickening agents to the garlic, scallions, thyme, and Scotch bonnet peppers. Freshly caught whole crabs and lobster cut in medallions top this simple, yet tasty, island creation. 

Surrounded by the island’s bounty, there are obviously many reasons to buy and eat local produce. In today’s global marketplace, we rarely get the chance to see what is behind the stuff we buy. Where does it come from? What are the working conditions for the people who created it? What kinds of chemicals were used?

In the BVI's this simply isn’t the case. Look above, below, and around you. It’s all there. Nature’s best recipes are right at your finger tips.

Keep that in mind come dinnertime.